Hawaiian Chicken Sausage Dog
Chef and winner of season 2 “Top Chef,” Ilan Hall is in the kitchen making a Hawaiian chicken sausage dog. To accompany the dog, he also makes his own relish and boullonaise that can keep in the fridge for up to two weeks. When done, top the dog with crispy onions for the finishing touch.
Larissa Wohl is joined by author Edward Grinnen to talk about his book, “Always By My Side,” currently available on Amazon. The book is about the unspeakable bond between a man and his dog and how faith intertwines the two. Edward is also the editor-in-chief of Guideposts Magazine.
Author Joanna Coles is sitting down with Mark and Debbie to talk about her book, “Love Rules.” She recommends identifying what you are looking for in a relationship before signing up for a dating app. She also recommends always speaking to someone on the phone before agreeing to meet them in person.
Lawrence Zarian is introducing you to the hot new trend of shirts that can be worn as dresses.
What's Gaby Cooking?
Creator and author of "What's Gaby Cooking?" Gaby Dalkin is in the kitchen preparing a taco skillet bake. When done, you can top it with scallions, chives, salsa or hot sauce for a kick.
Dry Shampoo 101
Kym Douglas is breaking down the benefits of dry shampoo and gives you list of products you should check out.
Batiste Dry Shampoo
R + C0 Badlands Dry Shampoo
DIY Dry Shampoo: Cornstarch, cinnamon and unsweeteed cocoa powder.
Actor Eddie Leavy visits Home & Family to talk about his new series, “A.P. Bio,” which you can catch Thursdays at 8:30/7:30c on NBC. He shares a clip from the series as well as photos with his co-stars.
DIY Top Hat Ice Bucket
Maria Provenzano is taking an ice bucket, plate charger, E6000, Christmas embellishments and felt sheets and making this festive DIY, a top hat ice bucket. She recommends working with he details of the ice bucket when creating the hat out of it.
Spring Rosemary Potato Focaccia Bread
Debbie is in the kitchen today making a springtime recipe of rosemary potato focassia bread. She recommends using tape to mark the bowl so you will know when the dough doubles in size. The dimples in the bread will help create pockets for olive oil to soak in the bread.